Winery Duval-LeroySec-Rosé Champagne
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Sec-Rosé Champagne from the Winery Duval-Leroy
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Sec-Rosé Champagne of Winery Duval-Leroy in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Sec-Rosé Champagne of Winery Duval-Leroy in the region of Champagne often reveals types of flavors of oak.
Food and wine pairings with Sec-Rosé Champagne
Pairings that work perfectly with Sec-Rosé Champagne
Original food and wine pairings with Sec-Rosé Champagne
The Sec-Rosé Champagne of Winery Duval-Leroy matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of the secrets of croque-monsieur, risotto with fresh salmon and zucchini or panga curry.
Details and technical informations about Winery Duval-Leroy's Sec-Rosé Champagne.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Duval-Leroy
The Winery Duval-Leroy is one of of the world's great estates. It offers 55 wines for sale in the of Champagne to come and discover on site or to buy online.
The wine region of Champagne
World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
